Method:Make the cake mix according to packet directions. Add the choc chips and the coconut. Scoop into cupcake papers. Bake 15 - 20 minutes at temperature on packet or until a skewer in the centre of a cup cake comes out clean. Place onto cake rack to cool completely.

Stir water into jam. It needs to be thinned, but not runny. Put jam in a sauce bottle or an icing bottle. Place nozzle in the centre of cupcake and squeeze a little jam into the cupcake, like you would a jam donut.

Ice with chocolate icing. Sprinkle with coconut.

Chocolate Icing:Beat the icing sugar, cocoa, butter and 2 tablespoons of milk together until smooth. If the mixture is too thick, add the other tablespoon of milk and beat well.